Roasted beetroot with rocket and blue cheese
- 2kg beetroot
- 50ml olive oil
- 1 large onion, coarsely chopped
- 2 bay leaves
- 50ml balsamic vinegar
- 125ml (½ cup) red wine
- salt and freshly ground black pepper, to taste
- 200g fresh rocket leaves
- 80ml (1/3 cup) blue cheese
Clean and peel the beetroot and place in a pot. Cover with boiling water and cook until al dente, about 15 minutes. Remove from the heat, strain and cool completely. Chop into chunky cubes and refrigerate.
Heat the oil in a pan and sauté the onion and bay leaves over medium heat until translucent. Add the vinegar and red wine and simmer for 2 minutes. Season and remove from the heat.
Discard the bay leaves and transfer the onion mixture to a bowl. Allow to cool before placing in the fridge to chill for 15 minutes .
Combine the chilled onion mixture and beetroot in a bowl. Mix in 30ml (2 tbsp) of the blue cheese, crumbled.
To serve, arrange the rocket on a platter. Top with the beetroot mixture and crumble over the remaining blue cheese.
To drink: Cederberg Bukettraube 2008, floral and juicy.